Point Lookout Lobster Salad
- TOTAL TIME: 30 MIN
- SERVINGS: 4 first-course or 2 main-course servings
This lemony, crunchy, celery-studded salad is a Greenlaw family picnic staple. The best thing about it? There's no mayonnaise to mask the lobster's natural sweetness.
- Two 1 1/2-pound lobsters
- 1/2 cup peas
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons fresh lemon juice
- 1/2 cup thinly sliced celery
- 1 tablespoon coarsely chopped basil
- 1 teaspoon finely grated lemon zest
- Freshly ground white pepper
- Bring a large pot of water to a boil. Salt the water. Carefully add the live lobsters, cover and cook over high heat until they're bright red, 6 to 8 minutes. Using tongs, transfer the lobsters to a bowl and let them cool slightly. Remove the rubber bands from the claws. Crack the claws and knuckles and remove the meat. Using scissors, slit the tail shells and remove the meat. Remove the dark intestinal veins from the tails. Cut the lobster meat into 1/2-inch pieces.
- In a small saucepan of boiling water, cook the peas until tender, about 2 minutes; drain well.
- In a bowl, mix the olive oil, lemon juice, celery, basil and lemon zest. Add the lobster and peas, season with salt and white pepper and toss. Mound the lobster salad on plates and serve.
A Chardonnay, such as one from Napa Valley.
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Congratulations to Mei Lin, winner of Top Chef Season 12.